The Great After-Thanksgiving Turkey Enchiladas Reviews

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users rating4/4

I don't have a lot of experience making Mexican or Tex-Mex food, but this was fairly easy for a beginner to put together. I microwaved the tortillas instead of frying them and used light sour cream. The dish tasted rich enough for me. Delicious! I think it would be even better with chicken. One note: The amount of sauce was enough for me to make 18 enchiladas, and I fed 9 people with it.

I thought the sauce was great (used 1 can mild, 3/4 can hot ench sauce + 1/2 c chicken stock to thin it out), and loved the recipe overall. used 1/2 grated cheddar + 1/2 queso fresco in filling. was able to fill 13 tortillas.

I only gave this a 2 because I found the sauce to be completely nasty. The filling was really good though. I may make it again but serve it with plain salsa or taco sauce. Then it would probably be pretty good.

I used chicken instead of turkey, 1 can of mild and 1 can of medium enchilada sauce and 2 chipotle chiles with the seeds. 1/2 sharp cheddar and 1/2 chipotle cheese and garnished with black olives. This recipe is a keeper! Everyone who attended the dinner asked for it.

Made this with 2 different fillings. Filling #1: veggie chickn strips from Trader Joe's; Filling #2: a mirepoix of sauteed summer squash, onion, fresh corn kernels, and green onion.
Both were fantastic topped with a bit of extra sour cream & ripe avocado. Doubled the chipotle chiles (de-seeded) and added a couple of teaspoons of the adobo sauce for extra kick. Stuffed ourselves silly. Meant to top with some queso fresco too, but ended up forgetting about it.

This is the best enchilada recipe I have ever made. I am SO glad I lost my old recipe, otherwise I would not have had the opportunity to try this one. Great flavor, not too hot. Couldn't find the chipotle peppers, so used mild diced green peppers. It made 16 enchiladas for me. Yummy!

I thought this was really delicious. Very clever idea to liven up canned enchilada sauce with chipotles. Neither my husband nor I really like turkey but we love this dish. I've used this easy sauce to make vegetarian enchiladas as well.

This is a great, versatile recipe. I
made it as written after
Thanksgiving with turkey and then
again tonight with leftover pork
loin roast and chipotle cheddar
cheese in place of the Monterey
Jack. The smokiness of the cheese
really complimented the pork--my
husband loved it! I'll use this one
often with different leftover meats
and experiment with different
cheeses.

really good! i sed the cream cheese too and also added some canned corn and some rinsed black beans. also to make it easier on me i used canned diced tomatoes. so easy and hubby had thought it took a lot of trouble by the way it looked on the plate:-). oh and i also used a mix of white cheddar (cabot) and pepper jack. and i still had a good kick in there.
thanks for ALL the tips everyone, it really helps!!